Looks as delicious as it tastes! Julienned beets are pan-roasted with caraway seeds and balsamic. A savory and exquisite pasta recipe for the holidays.]]>

Make this gorgeous dish for your next holiday party… and watch your guests’ jaws drop!

Now and then I create a recipe that looks as delicious as it tastes. This linguini with roasted beets is indeed incredibly delicious, but I can’t help being totally mesmerized by the way the dish looks once plated.

I’ve made this recipe many times for special dinners or holiday parties and the conversation at the table always comes to a halt the minute I bring out these colorful plates – a rewarding moment for any cook.

This beet pasta is simple enough, but the flavors are intense

The julienned beets are sautéed at high heat with the caraway seeds. Beets have a lot of moisture in them, so it takes several minutes for the slices to caramelize. But when they do, they acquire a deep, rich, earthy flavor that’s irresistible. To take that up a notch, I add some balsamic vinegar just before adding the pasta and reduce it until it glazes the beets.

The last touch is the fresh tarragon that’s tossed with the pasta. It picks up on the flavor of the caraway seeds and brightens the dish with its exquisite, fresh aromas. Wishing you and yours a very happy and delicious holiday season!

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Food & wine pairing: Le Cigare Volant with beet linguini

Of course, such a striking dish demands to be served with an equally gorgeous wine. I originally paired this colorful linguini with two exceptional wines from Bonny Doon Vineyard: Le Cigare Volant 2003 and 2006. (To read about the wines, and for the tasting notes, click here.) But there are other great options: A Châteauneuf-du-Pape from Rhône in southern France would be exquisite here as well. You could also serve a Grenache or a Syrah.

Step 1: Peel the beets with the back of a knife. Using a mandoline, cut the beets in 1/16″ julienne slices. (If you don’t have a mandoline, slice the beets crosswise in 1/8″ slices and then cut them in julienned strips.) Transfer to a bowl and set aside.

Cook’s note: The beets can be prepared up to this point and refrigerated in an airtight container for up to 2 days.

Step 2: Heat a large non-stick heavy-bottomed skillet over high heat. Add the oil, caraway seeds and beets. Sauté for 10 to 12 minutes until the beets have caramelized, tossing from time to time (the beet slices will lose their moisture, shrink by half and look very dark around the edges). Remove from heat and set skillet aside.

Step 3: Bring 6 quarts of water to a boil. When the water is boiling, add the salt and the pasta. Cook pasta until al dente. Drain well.

Step 4: While the pasta is draining, return skillet to the stove and heat over high heat. When the beets begin to sizzle, add the garlic and vinegar. Sauté for 1 minute only, until the vinegar has completely evaporated and glazed the beet slices. Add the pasta, reserved pasta cooking water, fresh tarragon, salt and pepper. Turn off the heat and toss until the pasta is well coated with the sauce. (It’s while tossing the pasta with the beets that the pasta acquires its gorgeous red color. You’ll marvel at how fast it happens and how intense the color is!) Spoon pasta in bowls. Garnish with tarragon sprig, drizzle with a little olive oil and serve immediately.

Light, crisp, and a little sweet thanks to the pan-fried leeks, these latkes will be right at home on your Hanukkah table, or at any festive dinner party!]]>

Joyful Hanukkah dinners gone past…

I remember as if it were yesterday: the first time my husband Marc and I attended Didi Conn’s Hanukkah dinner. A fire was roaring in the fireplace, the dining room table was sumptuously dressed with peach-colored ranunculus, and Champagne was being poured into every glass. The feeling of warmth, of joy, was deep and immediate. It enveloped you like a warm fuzzy sweater.

No sooner had we arrived than trays and trays of latkes came out of the kitchen – each looking so appetizing and smelling so incredibly good that we all dove in. They were gone in a flash!

Since that magical winter’s night, Didi and I have enjoyed getting together often to cook… and eat! Then one day it dawned on me: wouldn’t it be fun to do a French version of Didi’s grandmother’s famous latkes? Didi’s response? “Let’s do it!”

The classic Jewish potato pancakes get a French makeover!

But how would we “frenchify” (or should I say, Frenchy-fy) our latkes? One obvious solution would be to make them with leeks – after all, potatoes and leeks are a classic French combo. And how about cutting the potatoes shoestring size (just like pommes paille) to make those latkes extra delicate and crisp?

It was a good call. The latkes turned out so unbelievably delicious, and we had so much fun, that we decided to make this video. (Watch it above.)

Light, crisp and – thanks to the pan-fried leeks – a little sweet, these latkes will be right at home on your Hanukkah table (or at any festive dinner party).

So here’s to the festival of lights… and to my sweet friend, Didi!

Food & wine pairing: Vintage Champagne with potato-leek latkes

A vintage Champagne is a most sublime accompaniment to these latkes! Because of the lengthy time they spend resting, vintage Champagnes boast a creamy, luscious mouthfeel and fresh-baked brioche notes that are marvelous with the rich-tasting, slightly sweet latkes. (For a less expensive pour, try a “perry” (pear hard cider) or a sparkling apple hard cider.)

Step 1: Peel the potatoes and cut in half crosswise. Using a mandoline, cut each half crosswise again in julienne slices (about 4 cups). Alternatively, use a medium hand-grater or food processor with shredder attachment. Place the slices in a large bowl and fill bowl with cold water to cover. Set aside for at least 30 minutes, up to 2 hours. For the leek, cut the roots off and cut 2″ off the top of the dark green leaves. Cut the leek in half lengthwise and thoroughly rinse it to get all the grit out, but make sure to keep the leaves together. Lay the leek halves cut-side-down to drain on a clean kitchen towel. Then cut each half crosswise in 2 1/2″ pieces and cut each piece lengthwise in 1/8″ julienne slices. You should have about 2 1/2 cups of leek slices. Place in a separate bowl and set aside.

Step 2: Drain the potato slices and place on a clean kitchen towel. Blot out all moisture and transfer to a large bowl. Add the leek slices and toss well. Sprinkle with the flour, salt and pepper. Toss well again. Drizzle with the eggs and stir until well blended. Transfer to a colander or medium-meshed sieve and suspend over a bowl. Let the potato mixture drain for 15 minutes. This step will make the latkes crispier, as the mixture will lose a lot of moisture.

Step 3: Heat a large heavy-bottomed frying pan over high heat. Add enough oil to generously cover the pan. Using a regular fork and spoon, grab 1/3 cup of the potato/leek mixture and place in the hot oil. Shape each latke into a 1 1/2″ x 3″ patty and sauté for 2 to 3 minutes until golden-brown. Flip the latkes and sauté for another 2 minutes until golden-brown, reducing the heat when the pan gets very hot so that the oil doesn’t burn. Transfer to a tray lined with paper towels. Repeat until the potato mixture has all been used up, adding more oil to the pan as necessary. Place the latkes on a serving platter. Spoon a dollop of crème fraîche on top of each latke. Garnish with a dill sprig and serve immediately.

Cook’s note: For the crispiest latkes, serve them as soon as they’re made. However, the latkes can be prepared up to 1 day ahead and refrigerated. To reheat, place on a baking tray and bake at 375°F (190ºC) for 6 to 7 minutes until sizzling.

These biscotti are snappy and delicate, but not rock-hard. They make super-tasty treats for the holidays, or any time you crave a biscotti!]]>

Bake dozens to give to family and friends

This biscotti recipe has been in my repertoire for years… so many years, in fact, that I can’t even remember when I came up with it. And, though I have countless versions of this recipe, this one is my husband’s favorite. So I end up making it more often than any of the others.

When it comes to the holidays, I often bake many batches to give to family and friends – a labor of love for sure, but I think that efforts from our kitchens always make the best gifts.

Snappy but not rock-hard – you won’t break your teeth on these biscotti!

The one thing I must mention, though, is that you’re not likely to break your teeth on one of these biscotti. They’re snappy for sure, but not rock-hard! I like my biscotti to be dry but delicate, and so the recipe has evolved to give me these exact results. A very dear friend, who now lives near Venice, calls them “biscotti for the elderly!” It’s a name that has stuck in my mind, and which he didn’t mean as an insult… quite the contrary. It just means that nibbling on them is that much more pleasurable.

So enjoy these super-tasty morsels. May they find their way into your holiday gift baskets.

Step 1: Place the cherries and kirsch in a small bowl and add boiling water to just cover the cherries. Let stand for 15 minutes. Place the soft butter, sugar and vanilla in the bowl of an electric mixer and whip at slow speed until fluffy and pale. Add the eggs one at a time and continue whipping at slow speed until the mixture is smooth. Scrape the sides of the bowl and whip at medium speed for another minute until thick and ribbony. Set aside. Place the flour, baking powder and salt in a medium bowl and whisk with a wire whisk until well blended. Add to the egg mixture and stir with a wooden spoon until just incorporated. Drain the cherries and add them to the dough, along with the pistachios. Stir until the dough comes together.

Step 2: Turn the dough over a generously floured work surface and divide into 5 even pieces. Roll each piece into a long, skinny log (1 1/4″ in diameter and 16″ long). Place the logs 2″ apart on the prepared pan. Bake the logs until they’ve risen and are golden, about 30 to 35 minutes. Remove from oven and set aside to cool for 15 minutes.

Reduce oven temperature to 250 ºF (130 ºC).

Step 3: Using a serrated knife, slice the logs crosswise to make 3/4″-thick biscotti. Lay the slices on the prepared pans (you’ll need to use both pans) and bake for 20 minutes. Turn the slices over and return to the oven, making sure to switch the position of your pans in the oven, and bake for an additional 20 minutes until the slices are dry and pale golden. Cool on racks and store in an airtight container for up to 1 month.

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Viviane’s tip

This recipe makes bite-sized biscotti, which I find much more refined than the giant ones we’re used to seeing in most bakeries. However, if you wish to make larger biscotti, shape the dough into 3 larger logs (2″ thick and 14″ long) and extend the baking time to 35 to 40 minutes for the logs and 25 minutes on each side for the biscotti. This will yield 5 dozen medium-sized biscotti.

Braise cauliflower in shallots and wine to make a delicious and flavorful gratin. Easy to make and perfect for a side dish or light meal!]]>

From the snow-white variety to the green Romanesco kind, cauliflower is a stunning vegetable that’s also quite delicious

Come November, I eagerly hunt for cauliflowers at my farmers’ market — precious and wondrous gifts from Mother Earth. The cauliflowers grown by local farmers are not the oversized, Popeye-like grocery store variety. They are usually small in size, delicate and crispy. They come in all kinds of different colors (snow-white, orange, purple, lime-green), and shapes (the Romanesco cauliflower in particular, with its pointy florets, always attracts lots of attention from shoppers!).

Whether they are roasted, sautéed, fried, gently boiled in milk for a luxurious purée, or braised, cauliflowers are utterly delicious. I can honestly say that I look forward to the season all year-long!

A classic French recipe made with braised cauliflower, a light béchamel sauce with lots of freshly grated nutmeg and topped with cave-aged gruyère

Today’s gratin is a classic French recipe, but instead of just blanching the cauliflower (as it is normally prepared), I decided to braise it in shallots and wine until perfectly tender — a step that adds a wonderful dimension to the dish and deepens the subtle flavor of the cauliflower. Once braised, I top the tender florets with a light béchamel sauce made with lots of freshly grated nutmeg. Then I sprinkle the whole thing with a little cave-aged gruyère, pop it in the oven and bake it until golden-brown and bubbly.

If you serve this gratin as a main course with a side salad, then pour a Pinot Noir from Willamette Valley in Oregon, or a California Zinfandel. Both wines team up beautifully with the spiciness of the sauce and the richness of the aged gruyère.

Step 1: Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil, red pepper flakes and shallots and sauté for 2 minutes until the shallots start to soften but not brown. Add the cauliflower and garlic, toss well and sauté for 2 additional minutes until warmed through, tossing only a couple of times. Add the wine and toss well. Then add salt and freshly ground black pepper to taste, toss again. Reduce heat to medium-low and cover pan. Braise cauliflower for 8 to 10 minutes until tender. Uncover pan and sauté at high heat for 1 to 2 minutes until all juices have evaporated. Transfer to the prepared baking dish.

Step 2: In a medium heavy-bottomed saucepan over medium-high heat, melt the butter. Whisk in the flour and cook, whisking constantly for 1 to 2 minutes until the mixture becomes foamy and the flour becomes golden but not brown. Quickly add the milk and whisk constantly until the mixture is well blended. When the mixture starts bubbling, lower heat and slow-simmer for 6 to 8 minutes until the béchamel has thickened. Add the salt, pepper and nutmeg. Mix well and remove from heat. Pour the béchamel over the cauliflower and sprinkle with the cheese. Bake for 25 to 30 minutes until top is golden-brown. Remove from oven and let cool for 10 minutes before serving.

Cook’s note: The gratin can be baked, cooled and refrigerated up to 2 days. To serve, bring to room temperature and bake at 425°F (220ºC) for 8 to 10 minutes until hot.

Simmered in port wine, the cranberries acquire a delicate sweetness and a compote-like texture. A luxurious cranberry sauce with a modern twist!]]>

Fresh cranberry sauce has become almost as important as the turkey itself…

A Thanksgiving feast doesn’t feel complete without a bowl of cranberry sauce. Undeniably, the tangy condiment has become as much of a showpiece as the traditional turkey it’s served with!

A cranberry compote with delicate sweetness and depth

So here’s a version of the cherished sauce that will bring a modern twist to your holiday table. Simmered in port, the cranberries acquire an exquisite depth and a delicate sweetness. Meanwhile, the cinnamon and orange zest, simmered alongside the colorful berries, bring a bit of nuance and extra layers of flavor. Once done, the sauce ends up having a compote-like texture, which makes it even more luxurious.

Here’s wishing you a festive, joyful and delectable holiday celebration!

Place the port, sugar, cinnamon sticks, orange zest and salt in a medium saucepan and bring to a boil. Once boiling, reduce heat to medium/medium-high and add the cranberries. Stir well and fast-simmer for 6 to 7 minutes until the cranberries have fallen apart and the juices have thickened, stirring frequently. Coarsely mash the cranberries with a potato masher until the mixture is chunky. Add the vinegar, stir well and transfer to a bowl to cool to room temperature. Once cooled, remove the cinnamon sticks and orange zest and discard. The compote can be served immediately or refrigerated for up to 3 days. Bring to room temperature before serving.

Young carrots, tender golden beets and cream-fleshed turnips are tossed with rosemary, vinegar and a bit of honey. A mouthwatering side dish!]]>

Spiced up with rosemary, honey, and vinegar; these root veggies really shine

Young carrots, tender golden beets and cream-fleshed turnips make for appetizing roasted veggies. But in this recipe they’re also tossed with rosemary, vinegar and a bit of honey. While they roast, they acquire not only wonderful aromatics but also agrodolce notes that deepen their flavor and enhance their natural sweetness.

These superb roasted roots are mouthwatering on their own, served as a side dish, but they also make an elegant and tasty condiment in this silky-smooth radish-top soup.

Rosemary-roasted root vegetables agrodolce

serves 4
active time: 30 min

12 oz (340 g) young or baby carrots – leaves trimmed to 1″ from the top of the root, peeled and left whole

Place the root vegetables in the roasting pan. Drizzle with the vinegar, honey and olive oil and sprinkle with the rosemary, salt and pepper. Toss well with your hands and spread the vegetables in a single layer. Cover tightly with aluminum foil and bake for 20 minutes until tender. Remove foil, toss the vegetables with wooden spoons and spread in a single layer. Return to oven, uncovered, and bake for another 20 to 25 minutes until golden-brown, tossing the vegetables once during that time. Serve piping hot!

Cook’s note: The vegetables can be baked up to 6 hours ahead and kept in their pan at room temperature. Reheat at 475 ºF (245 ºC) for 6 to 7 minutes until hot.

This carrot cake is loaded with wonderful exotic flavors and is incredibly moist, thanks to the plump currants and the olive oil it’s baked with!]]>

How to make carrot cake without nuts or cinnamon? Currants and cardamom!

A couple of years ago, my nieces (aged 8 and 11 at the time) asked me to make a carrot cake—with no walnuts or cinnamon—for a birthday party. One of their friends was allergic to both ingredients, but they really wanted a carrot cake for this occasion.

So I got to work and decided to turn to one of my favorite spices, cardamom, to give this carrot cake some spunk. The exotic spice ended up pairing magnificently with the carrots! As for the walnuts, I replaced them with juicy, plump currants that contribute a bit of sweetness to the cake.

For a moist and flavorful cake, olive oil is the magic ingredient

But that’s not all! Instead of choosing a bland vegetable oil, I decided to use olive oil. The results were splendid! The olive oil not only makes the cake incredibly moist, but it adds a wonderful delicate flavor to it. As a last touch, the cake is decorated with a featherweight Chantilly spiked with fresh ginger juice and homemade crème fraîche. Need I say more?!

This carrot cake met the approval of all the children at the birthday party that day… I even heard that not a crumb was left.

Step 1: In a small bowl, combine the flour, baking powder, salt, cardamom and nutmeg. Stir well and set aside.

Step 2: Place the eggs, sugar and vanilla in the bowl of an electric mixer. Beat at high speed until the mixture is pale and ribbony, about 2 minutes. Reduce speed to medium and slowly beat in the orange juice, oil and zest until smooth. Add the flour mixture and fold until almost incorporated. Add the carrots and currants and continue folding until just incorporated. Do not overmix, or the cake will be stiff. Pour the batter into the prepared pan. Bake for 60 to 70 minutes until golden and a toothpick inserted in center comes out clean. Remove from oven and let cool for 15 minutes. Unmold and place on a cooling rack. Let cool to room temperature.

Step 3: To make the Chantilly, place the heavy cream, ginger juice and sugar in the bowl of an electric mixer. Beat at medium speed until soft peaks form. Add the crème fraîche and continue to beat until just incorporated. Transfer to a container and refrigerate until ready to serve the cake.

Step 4: Place the cake onto a large serving platter. Spread the Chantilly on top of the cake with a silicone or pastry spatula. Sprinkle with the pistachios and serve.

Brussels sprouts are pan-roasted until sweet and deeply flavorful, then tossed with farro and crunchy salted pistachios. Every bite is a joy!]]>

Dress up your Brussels sprouts with earth and crunch

Here’s a dish that’s as healthy as it is scrumptious! Brussels sprouts are pan-roasted until they become deeply flavorful and sweet, then tossed with crunchy salted pistachios and deliciously earthy farro. Every bite of this dish is a joy.

Serve as a side or as part of a light main course. It’s an easy part of any weekday meal!

If serving this dish as a main course, then pour a full-bodied, aromatic white wine like a Chasselas or Pinot Blanc from Alsace, a Viognier from Southern France or California, or a Neuburger from Austria. The latter, a lesser-known varietal, is lush and has nutty notes that pair wonderfully with the pistachios.

Step 1: Place the water in a medium heavy-bottomed pot and bring to a boil. Add the salt, garlic, bay leaf and grains. Reduce heat to medium and simmer uncovered for 30 minutes, until tender but still al dente. Drain well, remove the garlic and bay leaf and reserve 1/4 cup of the cooking liquid.

Step 2: Heat a large non-stick skillet over medium-high heat. Add the butter. As soon as the butter has melted, add the olive oil and syrup. Stir well and add the Brussels sprouts. Sauté for 6 to 7 minutes until golden-brown, stirring only from time to time. Add the shallots and sauté for 2 more minutes until softened. Add the garlic, salt and pepper and sauté for an additional 30 seconds until the garlic has released its flavor, but don’t let it brown. Add the pistachios, farro and reserved cooking liquid. Toss well and sauté for a few seconds only. Transfer to a serving bowl and serve immediately.

This chopped salad is spunky and chock-full of flavor! Loaded with crunchy kale, robust Portobello mushrooms and savory Parmesan crisps.]]>

What is a chopped salad?

Put simply, it’s any salad in which the ingredients are chopped into a uniform size. A chopped salad is a great way to make sure you get a bit of each ingredient in every bite.

How to make raw kale tender enough for salad? Chop, chop, chop!

Kale leaves are a bit tough to eat raw, but chop them up and they suddenly become tender! Here the chopped kale is tossed with pan-roasted Portobello mushrooms that have also been cut in small pieces – thus infusing every forkful of the salad with their robust flavor. The salad is then topped with savory bits of Parmesan and black sesame crisp. These crisps are easy to make in the oven, and they bring incredible texture to the salad. But if you’re “crunched” for time (pun intended!), you can make a simpler version of the salad without them – see Viviane’s Tip below.

This salad is superb with a Brown Ale. Choose one with malty notes and little or no hops, like an English Brown Ale or Mild Ale. For something a bit more exotic, try a Chestnut Brown Ale. This rich and nutty beer is right at home with the roasted mushrooms and the savory Parmesan crisps. If you prefer to serve a wine, then a red that’s neither too acidic nor too tannic is best here. Try a Cabernet Franc from the Loire Valley in France or a Pinot Noir from Burgundy or Oregon.

Step 1: To make the vinaigrette – Place all the ingredients in a small bowl and whisk until well blended. Set aside.

Preheat oven to 350°F (190°C).

Step 2: To make the crisps – Place the Parmesan and sesame seeds in a small bowl and stir with a fork until well blended. Spoon one heaping tablespoon of the parmesan mixture on the prepared jelly roll pan. Repeat to make 6 crisps. Flatten with your fingers to spread into a 3″ circle. Bake for 10 to 12 minutes until the Parmesan has melted and the crisps are golden. Transfer to a plate to cool to room temperature.

Step 3: To make the mushrooms – Heat a large non-stick skillet over medium-high heat and add the butter. As soon as the butter is melted, add the oil and mushrooms, toss well and spread evenly over the whole surface of the pan. Sauté undisturbed for 2 minutes until the mushrooms begin to brown. Toss again and continue to sauté until the mushrooms are golden-brown, about 4 to 6 minutes, tossing only from time to time. Add the salt and pepper, toss again and remove pan from heat.

Step 4: To assemble the salad – Place the kale in a large bowl and add the warm mushrooms. Toss well to coat the kale with the oil from the mushrooms. Add the vinaigrette and toss again until well coated. Transfer to a large serving platter or individual bowls. Garnish the salad with the Parmesan crisps, breaking them in medium-sized pieces, and serve immediately.

Viviane’s tip

Want to make a simpler version of this salad? Omit the Parmesan-sesame crisps and garnish the salad with grated or shaved Parmesan.

Served with a sumac-infused sour cream, these delicate, savory pancakes make a delectable finger food or appetizer. ]]>

Wondering how to cook collard greens in a more refined way?

I think of collard greens as the most muscular member of the leafy green family. Indeed, even after being exposed to heat for a good period of time, the leaves remain quite firm. This, of course, makes collard greens an unusually versatile green veggie!

For these bite-sized pancakes, though, the texture of the collard greens needs to be more refined. So I resorted to cutting them in super-thin slices. This way they yield their wonderful crunch without compromising the delicateness of the tiny pancakes.

The minerality of the collards balances perfectly with the sweet corn, mellow buttermilk and tangy sour cream

Moreover, the collard greens acquire a distinct mineral flavor when sautéed. Both the buttermilk and the sweet corn come to balance that a bit, and to add a delightful sweetness to the cakes. The dollop of sour cream, infused with tangy sumac, adds a marvelous touch.

These savory pancakes are delectable as an hors d’oeuvre or finger food. But served with the sumac-infused sour cream on the side, they make a wonderful appetizer too.

Step 1: Place the sour cream and sumac in a small bowl. Stir well and refrigerate until ready to use.

Step 2: Rinse the collard leaves and pat them dry. Cut stalks off at the base of the leaves. With a paring knife, cut the leaves off along each side of the center stalk. Stack the leaves together, roll up tightly and cut in 1/4” slices. Then cut crosswise in 1/4” slices. Transfer to a bowl and set aside. Heat a large heavy-bottomed skillet to medium-high heat. Add the olive oil, cayenne and garlic. Sauté for 30 seconds until the garlic releases its flavor but doesn’t take on any color. Add the greens and toss until well coated with the oil. Sauté for 2 to 3 minutes until wilted, tossing frequently. Sprinkle with the salt, toss again and continue to sauté for another 2 to 3 minutes, until the greens turn a darker shade. Transfer to a bowl and set aside.

Step 3: In a small bowl, mix flour, baking powder, salt and pepper. Set aside. Place the eggs in a separate bowl and whisk until well blended. Add the buttermilk and whisk again until well blended. Add the dry ingredients and, using a wooden spoon, mix until well incorporated. Stir in the corn kernels and the collard greens and set aside. Heat a large heavy-bottomed non-stick frying pan over medium-high heat. Add 1 tablespoon of butter. As soon as the butter is melted, spoon 2 tablespoons of batter (for each pancake) into the pan. Reduce heat to medium/medium-high and cook the pancakes for 2 to 3 minutes, until the bottoms are golden. Flip the pancakes and cook for an additional 1 to 2 minutes until the bottoms are golden. Add the balance of the butter to the pan and repeat with the balance of the batter as above. Place the pancakes on a large serving platter. Garnish each pancake with a dollop of sour cream and serve warm.

Viviane’s tip

Can’t find sumac? No worries… Substitute the sumac for 1/2 teaspoon of finely grated lemon zest and stir it in the sour cream. It adds a delicate lemony note to the savory cakes.